Ingredients:

  • 1 (3 lb) Tomahawk ribeye steak
  • 2 tbsp coarse kosher salt
  • 1 tbsp cracked black pepper
  • 2 tbsp neutral oil
  • 1/2 cup unsalted butter, softened
  • 3 cloves minced garlic
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp lemon zest

Instructions:

  1. Pat the steak completely dry with paper towels. Note: Moisture on the surface creates steam, which prevents a crust from forming.
  2. Rub the neutral oil over the entire surface, then generously season with salt and pepper.
  3. Whip together the softened butter, garlic, chopped rosemary, chopped thyme, and lemon zest in a small bowl until smooth.
  4. Set the grill to indirect heat (approx. 225°F / 107°C).
  5. Place the steak on the cool side of the grill and close the lid.
  6. Cook until the internal temperature hits 115°F (46°C) for medium rare.
  7. Crank the grill to its highest setting or heat a cast iron skillet until it begins to smoke.
  8. Sear the steak for 2–3 minutes per side, including the fat cap on the edges, until a mahogany colored crust forms.
  9. Remove the steak from the heat once the internal temperature hits 130°F (54°C).
  10. Transfer to a carving board and allow to rest for 10 minutes before slicing.